52
RECIPE
Marinated Snapper
2 tablespoons soy sauce
2 cloves garlic, crushed
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh coriander
2
bird’s eye chillies, seeds removed, fi nely chopped
500 g whole snapper, cleaned
Serves 2
• In a small bowl, combine soy sauce, garlic, sesame
oil, ginger, coriander and chillies. Mix until well
combined
• Place snapper in a large shallow casserole dish
and add the marinade. Cover and refrigerate for
1-2 hours.
• Place fi sh on one of the steam trays, then onto the
glass tray provided. If snapper is larger than the
steaming tray, remove tail.
• Place the tray in the UPPER position.
• Manually set oven to
Steam Cook Low
90°C >
35 minutes >
START
.
Seafood Marinara
2 x 400 g crushed tomatoes
½ cup vegetable stock
650 g marinara mix
375 g fresh fettuccine pasta
1 cup green shallots, fi nely sliced
2 teaspoons caster sugar
4 teaspoons tomato paste
2 cloves garlic, crushed
Salt and pepper to taste
Serves 4
• In a large bowl, combine crushed tomatoes, tomato
paste, garlic, shallots, caster sugar, salt and
pepper. Mix until well combined. Set aside.
• Place fettuccine in the base of a 22 cm x 30 cm
casserole dish and top with marinara mixture. Pour
tomato mixture over the top, making sure fettuccine
and marinara is covered.
• Put the casserole dish on a steam tray on top of
the glass tray provided.
• Place the tray in the LOWER position.
• Manually set oven to
Steam Cook High
> 30 minutes
>
START
.
• Stir through before serving.
Ocean Perch with
Summer Salad
4 x 200 g ocean perch fi llets
¼ cup lemon juice
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 cloves garlic, crushed
Salt and pepper to taste
SALAD
4 cups mixed lettuce leaves
Handful cherry tomatoes
¼ avocado
½ Lebanese cucumber
DRESSING
4 tablespoons olive oil
1 teaspoon red wine vinegar
1 clove garlic, crushed
1
/
8
teaspoon salt
1
/
8
teaspoon sugar
¼ teaspoon dried oregano
¼ teaspoon dried basil
Ground black pepper to taste
Serves 4
• In a small bowl, combine the lemon juice, soy
sauce, Worcestershire sauce, garlic, salt and
pepper. Mix until well combined. Add the fi sh fi llets
to coat.
• Cut out 4 squares of aluminium foil, large enough
to wrap the fi sh fi llets in. Place each fi sh fi llet onto
one of the aluminium foil squares and bend up
each side to avoid liquid from spilling out. Divide
the remaining mixture and evenly pour over the fi sh
fi llets. Carefully wrap each fi sh fi llet by folding over
two sides and then again with the remaining two
sides. Try to be careful and not to puncture holes
in the aluminium foil as the liquids will leak out.
• Carefully place the fi sh parcels on one of the steam
trays, then on top of the glass tray provided. Place
the tray in the LOWER position.
• Manually set oven to
Steam Cook High
> 20 minutes
>
START
.
SALAD
• Meanwhile, cut the cherry tomatoes in half, chop
the cucumber into bite size pieces and slice the
avocado. In a large bowl, combine the mixed
lettuce leaves, tomatoes, cucumber and avocado.
Set aside.
DRESSING
• In a small bowl, combine all of the salad dressing
ingredients.
• Mix through the salad dressing into the salad or
pour on top.
• Remove fi sh from foil and serve fresh with salad.
Seafood
SCA AX1100J.indd Sec1:52
SCA AX1100J.indd Sec1:52
10.12.24 10:24:36 AM
10.12.24 10:24:36 AM
